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Spanish Salad With Capers And Olives

Make this refreshing salad in the summer when tomatoes are sweet and full of flavour.

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4 tomatoes
1 bunch spring onions
1 bunch watercress, washed
8 pimiento-stuffed olives
30ml/2 tbsp drained capers

For the dressing

30ml/2 tbsp red wine vinegar
5ml/1 tsp paprika
2.5ml/ tsp ground cumin
1 garlic clove, crushed
75ml/5 tbsp olive oil
Salt and freshly ground black pepper


Serves: 4


Peel the tomatoes: place them in a heatproof bowl, add boiling water to cover and leave for 1 minute. Lift out with a slotted spoon and plunge into a bowl of cold water. Leave for 1 minute, then drain. Slip the skins off the tomatoes and dice the flesh finely. Put in a salad bowl.

Peel the cucumber, dice it finely and add it to the tomatoes. Trim and chop half the spring onions, add them to the salad bowl and mix lightly.

Break the watercress into small sprigs. Add to the tomato mixture, with the olives and capers.

Make the dressing. Mix the wine vinegar, paprika, cumin and crushed garlic in a bowl. Whisk in the oil and add salt and pepper to taste. Pour the dressing over the salad and toss lightly. Serve at once, with the remaining spring onions.

COOK'S TIP:- You can prepare the salad and dressing well ahead, but don't add the dressing until you are ready to serve. Remember to whisk the dressing again to blend the ingredients just before you add it to the salad.

NUTRITION NOTES Per portion:- Energy 157kcals/652kj, Protein 3.5g, Fat 14.2g, Saturated Fat 2.1g, Carbohydrate 4.1g, Fibre 2.5g Sugars 4g, Calcium 131mg

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